Christmas Cake Bites & Cake Pops
These little Christmas Cake bites are a great way to use up extra Rich Fruit Christmas Cake, and if you pop them onto cake pop sticks they make Christmas Cake Pops. Perfect little mouthfuls of Christmas for after dinner or for Christmas buffets!
You will need:
- Leftover rich fruit cake
- Apricot Jam
- Brandy (or fruit juice)
- Chocolate vermicelli
- Royal Icing for decoration- Squires Kitchen Royal Icing Mix is great for this
- Petit Fours cases and/or cake pop sticks
Because cakes vary I have not given quantities here as it will depend on how dry your fruit cake is as to how much of the apricot jam and brandy to use. I used about 500g of cake, 1 large tablespoon of apricot jam and 1 tablespoon of Brandy for mine but you will need to adjust the quantities depending on your own cake and taste. This quantity made about 30 Christmas cake bites.
Crumble the cake into a bowl and mix in apricot jam and brandy until the mixture sticks together.
Roll the mixture into balls about 1″ in diameter.
Place the vermicelli into a bowl and roll the balls into it making sure they are well coated and set aside to set up.
If making cake pops do not make the mix too wet or they will not stay on the sticks – if your cake is quite moist it is probably better not to add brandy to the mix for the cake pops as this may make your mixture too wet – you can get a similar taste without the liquid by adding a drop or two of Brandy flavouring instead or try my personal favourite Amaretto flavour from Beau Products…yummy!
Make up a small quantity of Royal Icing. I used the Squires Kitchen Royal Icing mix as this can be made easily in small quantities – just remember that like any Royal Icing it needs to be beaten well until thick and standing in firm peaks and if you are not making up the whole bag at once make sure you give the bag a good shake up before making up to make sure the ingredients are evenly distributed.
For the cake pop bites dip the end of your cake pop stick into the royal icing and fix the ball of cake mixture onto the end. Leave to set up before decorating.
Place about half of your royal icing onto a tile and paddle down with a palette knife until it is smooth. Add a few drops of water until it is at soft-peak consistency. Place in a small bag with a No 2 nozzle and pipe a little onto the top of each bite – allow it to run down a little for the best effect. Leave to set up.
Colour your remaining icing – half red and the other half green. This should be stiff.
Place the green icing in a bag with a No 2 nozzle and pipe 3 small leaves for your holly.
Place the red icing in a small bag with a No1 Tube and pipe 3 small bulbs for the holly berries and leave to dry completely.
Pop the Christmas Cake bites into petite fours cases for presentation. Serve after dinner or as a special treat during the Christmas period. They also make a lovely little gift if you wrap them in cellophane!
Snowballs – An alternative to the Christmas Cake Bites
If you want to make an alternative type of Christmas cake bite how about these snowballs!
Make the balls of cake mix as before but this time cover with a thin layer of marzipan. Roll your marzipan into a strip, roll the cake mix into it and cut to size. Pinch the ends to seal and snip of any excess marzipan. Roll in your hand to form a round ball.
Leave to set up. Then let down a little of your royal icing on a tile so that it is just at soft peak and roll each of the marzipanned bites into it before popping them on a cake pop stick and standing to dry. You can finish with a sprinkle of edible glitter for a bit of glitz!
Anyone will be impressed with these yummy little mouthfuls when you hand them round after your dinner or when you are all chilling in front of the Christmas TV.